Author Topic: Corriander...general guidelines  (Read 914 times)

Offline astrivian

  • Assistant Brewer
  • ***
  • Posts: 117
  • Denver, CO
    • View Profile
Corriander...general guidelines
« on: June 12, 2010, 06:52:36 PM »
Hey all,

I am thinking of adding some corriander to my Trippel recipe but don't know where to start. What is a good amount for a 5 gallon batch?
Never trust a skinny chef and never trust a sober brewer.

Online a10t2

  • Official Poobah of No Life.
  • *
  • Posts: 3157
  • Ask me why I don't like Chico!
    • View Profile
    • SeanTerrill.com
Re: Corriander...general guidelines
« Reply #1 on: June 12, 2010, 06:57:51 PM »
I would start with around .25 oz. That's probably on the low end, but if you decide you want more you can always add it in the fermenter.

Also, don't get it at a homebrew shop or regular grocery store - look for a dedicated spice shop (Penzey's) or Indian/Asian grocery. Old coriander tastes like hot dog water; ask me how I know.
Beer is like porn. You can buy it, but it's more fun to make your own.
http://seanterrill.com/category/brewing/

Offline 1vertical

  • Brewmaster General
  • *******
  • Posts: 2525
  • [1131.2, 279.6] Apparent Rennerian
    • View Profile
Re: Corriander...general guidelines
« Reply #2 on: June 17, 2010, 07:33:54 AM »
I got neat/good results putting 5-7 grams of crushed corriander in the Mash.
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline uthristy

  • Brewer
  • ****
  • Posts: 430
  • Hot & sticky Fla.
    • View Profile
Re: Corriander...general guidelines
« Reply #3 on: June 17, 2010, 10:33:09 AM »
I don't care for spicing a triple but if I was going to it would be 5g or less.

I got neat/good results putting 5-7 grams of crushed corriander in the Mash.

I have a saison in secondary right that was mash spiced, didn't notice anything during the boil but damn the mash smelled great.
So in a couple weeks I'll see how it worked.

Offline 1vertical

  • Brewmaster General
  • *******
  • Posts: 2525
  • [1131.2, 279.6] Apparent Rennerian
    • View Profile
Re: Corriander...general guidelines
« Reply #4 on: June 17, 2010, 10:58:11 AM »
I don't care for spicing a triple but if I was going to it would be 5g or less.

I got neat/good results putting 5-7 grams of crushed corriander in the Mash.

I have a saison in secondary right that was mash spiced, didn't notice anything during the boil but damn the mash smelled great.
So in a couple weeks I'll see how it worked.

How much did ya use?
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline uthristy

  • Brewer
  • ****
  • Posts: 430
  • Hot & sticky Fla.
    • View Profile
Re: Corriander...general guidelines
« Reply #5 on: June 17, 2010, 11:14:17 AM »
< edit after looking at the recipe >


added to mash
4oz of spelt flour
14g bitter.orange
14g Corriander
« Last Edit: June 17, 2010, 12:07:37 PM by uthristy »

Offline mikeypedersen

  • Brewer
  • ****
  • Posts: 406
  • Longmont, CO
    • View Profile
Re: Corriander...general guidelines
« Reply #6 on: June 17, 2010, 11:20:11 AM »
Old coriander tastes like hot dog water; ask me how I know.
OK, I'll bite, how do you know?!?!   :-\  :D

Did you do a blind triangle tasting?